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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pangan dan Gizi METANA Jurnal Teknik Kimia USU Teknobuga : Jurnal Teknologi Busana dan Boga Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Warta IHP (Warta Industri Hasil Pertanian) JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Pangan dan Hasil Pertanian Panrita Abdi - Jurnal Pengabdian pada Masyarakat AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Indonesian Food and Nutrition Progress Biosel: Biologi Science and Education MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Riau Journal of Empowerment Jurnal Kelautan dan Perikanan Terapan (JKPT) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Chemistry Jurnal Teknologi Pertanian Andalas Jurnal Agritechno Journal of Food and Culinary Jurnal Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan INTEGRITAS : Jurnal Pengabdian Pasundan Food Technology Journal (PFTJ) Jurnal Abdi Insani Food ScienTech Journal International Journal of Advance Tropical Food (IJATF) Jurnal Triton Community Empowerment Agrokompleks Jurnal Sains Boga Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Teknik Kimia USU Jurnal Teknologi Pangan Jurnal Ilmiah Berkala Sains dan Terapan Kimia Journal of Agri-Food Science and Technology (JAFoST) Mediagro Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Agrifoodtech Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Innovative Food Technology and Agricultural Product Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Journal of Coffee and Sustainability Jurnal Ilmiah Teknologi Pertanian Agrotechno

Iffah Muflihati, Iffah

Universitas PGRI Semarang

Author-ID : 556774

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Optimasi modifikasi cross linking pati ganyong menggunakan natrium asetat terhadap kekambaan bahan, kemampuan menyerap air dan minyak Iffah Muflihati; Nur Khikmah
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.11849

Canna starch is obtained from the extraction of canna tubers. Generally, the utilization of natural canna starch is still limited, whereas canna starch has disadvantages including large granule size, high viscosity level, low swelling power level, high retrogradation rate, not resistance to high pH, and pressure. Modification of cross-linking can improve to be resistant to mechanical stress and acid. The purpose of this study was to determine the optimization of cross-linking modification with sodium acetate on the bulk density and the ability of starch to absorb oil and water. This research uses Response Surface Methodology with Central Composite Design (CCD) model. With a factor of sodium acetate concentration and mixing time. Analysis of the research carried out are bulk density, OBC, and WBC. Modification of canna starch by cross-linking affects the starch produced, the presence of cross-linking in starch can strengthen the starch granules so that the starch granules are not easily gelatinized. The optimum condition bulk density was obtained from sodium acetate concentration of 25.1282% and mixing time of 34.1421 minutes with a bulk density of 0.626 g/cm3. In contrast to the optimum conditions for OBC obtained from sodium acetate 13.64% with a long mixing time of 33.57 minutes, the optimum conditions for measuring water absorption are 5.90%. Meanwhile, the optimum condition of WBC was obtained at a concentration of 13.64% sodium acetate with a mixing time of 33.57 minutes resulting in an optimum condition for measuring water absorption of 5.90%.

Study on Making Jelly Candy from the Melon Rind Ragil Ulfa Mariana; Farid Jabbar Al Alif; Rita Dewi Kristiana; Iffah Muflihati; Sari Suhendriani
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 1 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i1.34564

The melon rind is a potential fruit waste to be processed into food products. Jelly candy is one form of processed food that can be made from melon rind. This study aimed to determine the effect of using melon rind on the physical, chemical, and organoleptic characteristics of jelly candy. This study used a completely randomized design with the treatments of 3 types of melon rind from different varieties: golden aroma melon, local melon, and sweet red melon. The results showed that the water content ranged from 16.06 to 21.89%. Analysis of color indicated that the L, a*, and b* values in the golden aroma melon rind treatment were significantly different from the local melon rind and red sweet melon rind treatments. The pH analysis showed that they were not significantly different. In contrast, descriptive tests show results that are not significantly different. The hedonic test showed that the panelists liked dry jelly candy from a golden aroma and local melon rind.

Pretreatment of Aloe Vera and Its Effect on the Properties of Flour and Vermicelli Produced Nova Ellya Widiyati; Iffah Muflihati; Rini Umiyati; Arief Rakhman Affandi
Jurnal Sains dan Terapan Kimia Vol 17, No 2 (2023)
Publisher : Program Studi Kimia, Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jstk.v17i2.14900

Aloe vera powder has a less bright color due to the browning reaction. Pretreatment was carried out to improve the quality of aloe vera flour. Aloe vera flour can be used to manufacture food products, one of which is vermicelli. This study aimed to determine the effect of different pretreatments, namely blanching, sodium metabisulfite immersion, sodium bisulfite immersion, and steam blanching, on the characteristics of aloe vera flour and its application to vermicelli. The research steps included aloe vera pretreatment and aloe vera flour production, vermicelli production with aloe vera flour substitution, and analysis. The results showed that the pretreatment produced aloe vera and vermicelli flour with a brighter color. Pretreatment also affects water content, water-holding capacity, oil-holding capacity, and cooking properties. But the pretreatment did not affect the sensory properties of vermicelli.

Perbandingan Daya Simpan dan Penilaian Sensoris Mi Basah dengan Penambahan Ekstrak Daun Melinjo (Gnetum gnemon L) Sebagai Pengawet Alami Lestari, Ayu Wiji; Akhmad Mutohhar; Akhmad Faried Yusuf; Iffah Muflihati; Sari Suhendriani
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.02

Wet noodles are raw noodles that require cooking by boiling in boiling water before consumption. The water content in wet noodles ranges from 52-60%. High water content causes wet noodles cannot be stored for a long time. One of the natural ingredients that can be used as a preservative is melinjo leaves. The purpose of this study was to determine the effect of natural preservatives from melinjo leaf extract on the shelf life of wet noodles. Using a one-factor completely randomized design (CRD) with different ages of melinjo leaves, namely young leaves, old leaves, dry leaves, and also a mixture of the three. The extraction process is carried out through the maceration method. The solvent used in this extraction is distilled water. From the results of the research on the shelf life of wet noodles, the best shelf life analysis was found in the treatment of young leaves, namely 24 hours, testing the water content with the results for each treatment of young leaves 54.7%, old leaves 49.07%, dry leaves 48, 8% , mix 53.8%. The color test on the brightness parameter (L) was the highest on old leaves 69.42, the redness level parameter (a) was the highest on the control 4.17 , the redness level parameter (b) was the highest on the mixture 17.28. The organoleptic test showed that the wet noodles with each treatment with the addition of melinjo leaf extract were not significantly different. The hedonic test of wet noodles was acceptable to the panelists with an average value of color 4.00, aroma 3.50, taste 3.84, texture 4.00, appearance 3.98.

Pembuatan Yoghurt Bubuk Susu Kedelai (Glycine max L.Meriil) Menggunakan Metode Foam Mat Drying dengan Penambahan Maltodekstrin Sebagai Bahan Penyalut Hayati, Rihma Nur; Rohmah, Isyqi Aulia; Sa'adah, Khoirus; Hikmawati, Septiani Nurul; Muflihati, Iffah
METANA Vol 20, No 1 (2024): Juni 2024
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v20i1.58805

Susu kedelai merupakan produk dari protein nabati yaitu sari kacang kedelai yang dapat diolah lebih lanjut menjadi produk fermentasi berupa yoghurt namun masa simpan relatif rendah apabila disimpan disuhu ruang. Metode pengeringan merupakan metode yang sesuai untuk memperpanjang umur simpan yoghurt susu kedelai. Salah satu metode pengeringan yang dapat menghasilkan produk tersebut adalah foam mat drying. Tujuan dari penelitian ini yaitu untuk menentukan pengaruh konsentrasi maltodekstrin dan tween 80 terhadap karakteristik fisikokimia, mikrobiologi dan sensoris yoghurt bubuk susu kedelai. Tahapan awal pembuatan yoghurt bubuk susu kedelai dilakukan dengan proses fermentasi susu kedelai, kemudian dilanjutkan metode pengeringan dengan penambahan tween 80 dan maltodekstrin. Langkah selanjutnya yaitu proses pengeringan menggunakan metode foam mat drying. Hasil penelitian menunjukkan bahwa peningkatan tween 80 dan maltodekstrin dapat menurunkan kadar air, TAT, nilai a* dan nilai b*, namun dapat meningkatkan kadar protein, kadar lemak, nilai L*, dan total mikroba. Penambahan tween 80 dan maltodekstrin tidak memberikan pengaruh terhadap warna kuning, warna putih, rasa manis, rasa asam, aroma yoghurt, dan aroma kedelai berdasarkan uji sensoris. Soy milk is a product of vegetable protein, namely soy bean juice, which can be further processed into a fermented product in the form of yoghurt, but its shelf life is relatively low when stored at room temperature. The drying method is a suitable method to extend the shelf life of soy milk yoghurt. One drying method that can produce this product is foam mat drying. The aim of this research was to determine the effect of maltodextrin and tween 80 concentrations on the physicochemical, microbiological and sensory characteristics of soy milk powdered yoghurt. The initial stage of making soy milk powdered yoghurt is carried out using the soy milk fermentation process, then followed by the drying method with the addition of Tween 80 and maltodextrin. The next step is the drying process using the foam mat drying method. The results showed that increasing tween 80 and maltodextrin could reduce water content, TAT, a* value and b* value, but could increase protein content, fat content, L* value and total microbes. The addition of tween 80 and maltodextrin had no effect on yellow color, white color, sweet taste, sour taste, yoghurt aroma and soybean aroma based on sensory tests.

Effect of Peanut Types on Patties Analogue Characteristics Novikasari, Nur Annisa Metya; Wati, Anita Kurnia; Khikmah, Nur; Muflihati, Iffah
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yields physical, chemical, and sensory of patties analog produced. The main ingredients used are kidney bean flour, mung bean flour, and peanut flour, as well as additional ingredients such as oyster mushrooms, high protein wheat flour, and seasonings with the same percentage. Based on the analysis of the water content of the three samples, the highest value is the water content of kidney bean flour patties (25.88%). The highest ash content is indicated by mung bean flour patties which is equal to 0.08%. The highest fat content obtained by peanut patties with a value of 0.4% and the highest WHC is found in peanut patties that is 2.9867%. Meanwhile, based on the organoleptic test, the most preferred patty analog by panelists is a patty made of mung bean flour.

Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration Setiawan, Erwin; Ujianti, Rizky Muliani Dwi; Muflihati, Iffah; Affandi, Arief Rakhman
Biology, Medicine, & Natural Product Chemistry Vol 13, No 2 (2024)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2024.132.415-421

Jelly candy is a product that has the characteristics of being chewy and varied in texture. Carrageenan, an alternative natural raw material as a gelling agent in jelly candy, is one of the producers of red seaweed carrageenan because it has a very complex composition. Cinnamon contains about 91.88-94.19% cinnamaldehyde as an antioxidant compound. The study aimed to determine the value of the antioxidant activity obtained and the correlation between the cinnamon powder jelly candy Koerintji variety and the addition of red seaweed carrageenan with different concentration variations. The study was conducted using a completely randomized design with two factors. Carrageenan concentrations consist of 3.5% and 5%. The results showed that the concentration of red seaweed carrageenan significantly affected the antioxidant activity value and characteristics of cinnamon jelly candy. The best treatment was obtained at a concentration of 1.5% cinnamon and 5% red seaweed carrageenan with chemical characteristics water content 11.49%, antioxidant activity 50.26%, pH value 4.82%, physical characteristics colour (brightness) 40.72%, texture hardness 2.3%, adhesiveness 3.1%, elasticity 2.76%, colour preference 4.66%, aroma preference, 4.32%, flavour preference 4.66%, elasticity texture preference 4.56%, taste 4.80%, and overall 4.04%.

APLIKASI NATRIUM CARBOXYMETHYL CELLULOSE (NA-CMC) DARI KULIT KACANG KEDELAI SEBAGAI PENSTABIL YOGHURT SUSU SAPI Jamaludin, Chapib; Indrani, Retno; Ariani, Dina; Muflihati, Iffah
Jurnal Pangan dan Agroindustri Vol. 12 No. 4: Oktober 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.04.5

Keberadaan selulosa dalam kulit kacang kedelai memiliki potensi dalam pembuatan Na- CMC. Penambahan Na-CMC kulit kacang kedelai pada yoghurt susu sapi dapat mencegah terjadinya sineresis. Penelitian ini bertujuan untuk memanfaatkan limbah kulit kacang kedelai menjadi BTP alami Na-CMC kulit kacang kedelai yang berfungsi sebagai penstabil pada produk Yoghurt susu sapi. Rancangan percobaan yang digunakan adalah RAL dengan perlakuan tanpa dan penambahan Na-CMC dengan konsentrasi 0,2%, 0,4%, 0,6% dan 0,8%. Hasil analisis sineresis menunjukkan jika konsentrasi 0,2%, 0,4% dan 0,8% berbeda nyata. Analisis viskositas antara kontrol dengan tiap perlakuan menunjukan hasil tidak berbeda nyata. Analisis total asam tertitrasi pada semua perlakuan menunjukkan hasil tidak berbeda nyata kecuali pada konsentrasi 0,4%. Analisis total padatan terlarut yang didapatkan sesuai standar SNI yaitu berkisar antara 8,22-8,45°Bx. Kesimpulannya hasil analisis sineresis terbaik adalah pada yoghurt susu sapi dengan perlakuan penambahan Na-CMC konsentrasi 0,4%. Viskositas yoghurt susu sapi mengalami peningkatan pada penambahan Na-CMC kulit kacang kedelai konsentrasi 0,6%. Total asam tertitrasi yoghurt susu sapi mengalami penurunan pada penambahan konsentrasi 0,6%. Total padatan terlarut yoghurt susu sapi mengalami peningkatan seiring peningkatan penambahan konsentrasi Na-CMC kulit kacang kedelai.

KARAKTERISTIK BOBA OKRA MERAH DAN OKRA HIJAU DENGAN PENAMBAHAN PERBEDAAN TEPUNG SAGU DAN TEPUNG MAIZENA Haryanto Adhiwono, Enrico Valent; Fitriyana, Vicha; Nur Laila, Eka; Muflihati, Iffah; Suhendriani, Sari
Jurnal Agritechno Jurnal Agritechno Vol. 17, Nomor 2, Oktober 2024
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v17i2.1344

Boba, or bubble tea pearls, is a popular food with a chewy texture produced from a mixture of starch and binders. This study aims to develop boba by utilizing red okra and green okra as additional ingredients, and explore the effect of adding sago starch and cornstarch in different proportions on the texture characteristics of the boba produced. This study used two types of okra, namely red okra and green okra, in the formulation of boba dough combined with sago flour and cornstarch with varying ratios: 80% sago flour and 20% cornstarch, and 90% sago flour and 10% cornstarch. Red okra produced boba with a distinctive reddish color, while green okra gave a brighter green color. Boba using 80% sago starch and 20% cornstarch showed a softer and chewier texture compared to boba using 90% sago starch and 10% cornstarch, which tended to be hard and stiffer. Mucilage from okra contributed to the increased chewiness, while the different proportions of sago starch and cornstarch affected the stiffness level of the boba.

Perubahan daya serap air tepung okara termodifikasi serta pengaruhnya pada tekstur dan sensoris nugget ayam Rohmah, Isyqi Aulia; Muflihati, Iffah
Agrokompleks Vol 25 No 1 (2025): Agrokompleks Edisi Januari
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v25i1.900

Okara atau ampas kedelai merupakan hasil produk sampingan dari olahan kedelai yang memiliki kandungan gizi protein dan serat pangan yang tinggi. Proses modifikasi secara fisik dan kimia sangat dibutuhkan tepung okara untuk memperbaiki kemampuan daya serap air menjadi lebih baik sehingga dapat diaplikasikan pada produk nugget ayam. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh jenis modifikasi terhadap kemampuan daya serap air tepung okara yang dihasilkan dan untuk mengetahui pengaruh jenis modifikasi dan persentase substitusi tepung okara termodifikasi terhadap tekstur dan sifat sensoris nugget ayam yang dihasilkan. Prosedur penelitian dimulai dari pembuatan tepung okara yang diberi perlakuan jenis modifikasi (autoclaving-cooling, hidrolisis asam, kombinasi hidrolisis asam dan autoclaving-cooling), kemudian tepung okara termodifikasi diaplikasikan pada nugget ayam dengan persentase substitusi tepung sebanyak 5% dan 10%. Hasil analisis tepung menunjukkan bahwa ketiga jenis modifikasi tepung okara dapat mengubah kemampuan daya serap air menjadi menurun dibandingkan kontrol. Hasil analisis nugget ayam menunjukkan bahwa ketiga jenis modifikasi dan persentase substitusi tepung okara berpengaruh nyata terhadap nilai tekstur hardness, cohesiveness, gumminess, akan tetapi tidak berpengaruh nyata terhadap nilai springiness dan sifat sensoris produk.

Co-Authors Abdillah Fathan Generus Annajah Adhim, M. Fauzul Adinda Alifya Puspita Adryananda Nekstaria Affandi, Arief Rahman Afif Kholifah Ahmad Abdan Syakuron Ahmad Syifa'ul Qulub Akhmad Faried Yusuf Akhmad Mutohhar Aliyatur Rofiah, Aliyatur Alpin Hidayatulloh Alpin Hidayatulloh Hidayatulloh Amanda Panjaitan1, Dea Andre Geza H Anggarini, Dola Mareta Angger Mas Rizki Kusuma Anggraeni, Cerly Nurlita Anggun Desiana Sofa Annajah, Abdillah Fathan Generus Arief Rakhman Affandi Arinda Dwi Safitri Arinta Nisrina Hastri Avelia, Variska Aviana, Devi Nurul Aziz Prabowo Azura, Carisa Zahra Bambang Supriyadi Burhanuddin, Aan Chapib Jamaludin Chilmiati, Mely Cholidah, Nungky Rahmawati Dani Satrio Wicaksono Dani Satrio Wicaksono Deby Andrianty Deni Aji Saputra Desi Sekar Utami dewi novita Dewi Wulandari Dian Asmaranty Difa Nafisatur Roshifa Dina Ariani, Dina Dini Noviantikasari Diniari, Azza Diva Julia Paramita Djagal Wiseso Marseno Dola Mareta Anggarini Dwi Prastiyo Hadi, Dwi Prastiyo Dwi Ujianti, Rizky Muliani Dzatul Kahfi Salim Mughofar Elian Sanjaya Elly Masliha Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Fardhani, Zidan Arief Farid Jabbar Al Alif Fatwa Dewangga Saud Febriyanti, Amanda Feronia Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Fitriyana, Vicha Hanannita, Annisa Salma Hannifah Hannifah Haryanto Adhiwono, Enrico Valent Hasanah, Nadlifatul Hayati, Rihma Nur Hidayah, Isti Nurul Hikmawati, Septiani Nurul Ika Widyaningrum Indah Sari Indrani, Retno Ingsan, Roies Nur Isti Nurul Hidayah Jamaludin, Chapib Jihad Al Akbar, Faiz Khaqiqi, Taib Khasanah, Mulidati Mutya Khusnul Fajriyah Kumalasari, Aliftiya Dewi Nur Lasmini Yati Lestari, Ayu Wiji Lestari, Eri Yuni Listiana Pratiwi Lukman Anugrah Agung Lustika Eva Lusiana M. Hilmy Ammar M. Khoiron Ferdiansyah Mahar Maligan, Jaya Maolana, Fedo Alta Mariska, Nurul Putri Maulida Pangesti Maulida, Syifa Nur Mega Novita Mega Novita Mei Sulistyoningsih Meilia Wulandari Mirratunnisya Mirratunnisya Mochamad Nurcholis Mudzanatun Mudzanatun Mughofar, Dzatul Kahfi Muhammad Afif Muliani Dwi Ujianti, Rizky Muliani, Rizky Mulidavi Mutya Rochmah Muzakki, Tsaqif Nadlifatul Hasanah Nadlifatul Hasanah Nayla Maghfiroh Amalia Nayla Maghfiroh Amalia Nekstaria, Adryananda Nike Poppy Purwatti Niko Kurniawan Nofitasari, Shindi Noora Qotrun Nada, Noora Qotrun Nova Ellya Widiyati Novikasari, Nur Annisa Metya Nugroho, Muhamad Bayu Nur Annisa Metya Novikasari Nur Hayati, Rihma Nur Khikmah Nur Khikmah, Nur Nur Kholifah Nur Laila, Eka Nurazizah, Desi Oktaria, Taskiya Sindy Paramita, Diva Julia Pitaloka, Amanda Puspita Prisma Indah Adinda Putri Putri Fara Dilla Qulub, Ahmad Syifa'ul Ragil Ulfa Mariana Ratih Lido Prameswari Relita Indar Hapsari Reni Rakhmawati Repka Natalia Repka Natalia Retnowati, Endang Is Ria Ulfiasari Rita Dewi Kristiana Rita Dewi Kristiana Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rizky Mulyani Dwi Ujianti Robiul Tsania Rohmah, Isyqi Aulia Rosyanawati, Michelle Sa'adah, Khoirus Saputra, Ardi Lesmana Sari Suhendri Sari Suhendriani Sari Suhendriani Septiyani , Lailatus Sa’diyah Setianingsih, Annisa Shindi Nofitasari Shintiya Diyah Ayu Mayang Sari Silvia Dwi Suryani Sinta Dewi Siti Mukhoiyaroh Siti Nur Kholishoh Siti Nurlaela Setianingsih Sopiyan Amir Sri Indah Hati Suhendri Suhendri Suryani, Silvia Dwi Suryanti, Anik Susanti, Alifah Dwi Sutrisno, Sutrisno Syifa Nur Maulida Syilwa Aulia Rizquna Tala Desicha Amalia Mukmina Taufik Nor Hidayat Tiaraning Pitaloka Dewi Ujianti, Rizky Muliani Dwi Umar Hafidz Asy?óÔé¼Ôäóari Hasbullah Umiyati, Rini Utami, Febe Celia Roseva Visca Claudi Erezka Wafa, Alfan Najihil Wati, Anita Kurnia Wicaksono, Dani Satrio Widyastuti, Reza Yudi Pranoto Yusnia, Hanifa Zahra Fidela Zenny Zanuba Arifah Zidan Arief Fardhani

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